"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Balsamic Marinated Flank Steak with Arugula, Tomato and Shaved Parmesan Salad Recipe

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This recipe for Balsamic Marinated Flank Steak with Arugula, Tomato and Shaved Parmesan Salad, by , is from Didi's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
diana morris
Added: Wednesday, October 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup plus 2 TBS balsamic vinegar
3/4 cup plus 3 TBS olive oil
4 cloves garlic, coarsely chopped
2 TBS coarsely chopped rosemary leaves
1 (1 1/2-1 3/4 pound beef flank steak
Sal and freshly ground black pepper
2 cups arugula
1 pound cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 (4 ounce) piece Parmesan cheese.

Directions:
Directions:
Whisk together cup of the vinegar, cup of the oil, the garlic, and rosemary in a large dish (or use a thick, sealable plastic bag). Add the steak and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 8 hours turning every 2 hours.
Heat your grill to high.

Remove the steak from the marinade and season with salt and pepper. Grill until lightly charred and crusty, 4 to 5 minutes. Turn the steak over, reduce the heat to medium or move to a cooler part of the grill and grill until medium=-rare 3, to 4 minutes more.

Remove the steak to a cutting board and let rest for 5 minutes. Cut into inch think slices against the grain of the meat.

Whisk together the remaining 2 tablespoons vinegar and 3 tablespoons oil in a large bowl and season with salt and pepper. Add the arugula, tomatoes and onion and toss to coast. Divide the sliced steak amount 4 plates and top with some of the arugula salad. Using a vegetable peeler, shave thin slices of the Parmesan over each dish

Number Of Servings:
Number Of Servings:
4

 

 

 

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